Cut the shallots in half and clean them. Then press the halves down and slice them in super thin slices. Once that’s done slice them in a very small brunoise.
Transfer the shallot into a bowl and then cut the wild garlic leaves in a thin chiffonade. That’s a technique used to finely cut herbs. Add it to the shallot together with the dashi vinegar, the sushi vinegar and the zest from the lime.
Then while stirring slowly add the olive oil. I use a nice gentle one not to overpower the other flavors.
Keep it in your fridge for later and give it a good mix before serving it.
